[quote="Randyman"][quote="raylawpc"][quote="Randyman"][quote="raylawpc"][quote="Panzerfaust"][quote="CNorkusJr"][img]
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Used some of this stuff to remove the old paint from the shed the other day, and to seal in the drive-way asphalt. works better than anything i ever had before !
Connie, are you listening ?
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Its also very good for eating(menudo in general)
it sounds bad with pigs stomach.. but its pretty damn good
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It's an acquired taste. I would have enjoyed it more if I'd known it was for breakfast and not for dinner.[/quote]
Breakfast, lunch or dinner but especially after a late night bout of drinking. One of mankind's greatest cure for a hangover. Back in the day, at house party's or wedding receptions, there was always a big pot of Menudo just simmering away on the stove top. It might seem odd but it was almost always the highlight of the night. Late at night or early morning the bowls were passed and served, maybe with some tamales on the side and lots of corn tortillas. I never passed up on the patas (Cows Feet) and I know Frank didn't either. If you were out drinking with friends than a stop at a local late night Mexican restaurant was almost mandatory. The downside to that was that there was no menudo to enjoy for breakfast.
It is however, an acquired taste, no doubt about it. My best friend growing up, Richard Erickson, had his roots in Nebraska. We would spend the weekends at each other's house (he lived one house way). his mother would make huge panckakes, homemade syrup, etc. Typical and good Midwestern food. We ate pretty much the same but on Sundays it was Menudo. One day Richard spent the night and we all sat down at the table for breakfast. My mom put a bowl of menudo in front of him, with a small chunk of pata. he turned a light shade of green. He asked what was in it. My father told him what it was. He turned greener by the second and it wasn't from envy. He almost looked ready to puke. My mom took the bowl and asked him if he would prefer some bacon and eggs. he never did acquire the taste. My pal, the late Steve Wallace, who was 3/4 Scot and 1/4 Cherokee developed a taste for it in his late twenties. There was no stopping this guy. He did develop quite a taste for Menudo.
I can understand tough why it might not be appealing to some. definitely an acquired taste.[/quote]
In Monett, we have a large population of Mexican immigrants who work at Tyson’s Chicken – so large, in fact, that we have two Mexican restaurants in our little town – one for the Anglos and one for the Mexicans. About a year ago, I was talking to Mariella, a Mexican gal that I’ve come to have as a friend, and mentioned how much you guys like menudo. She told me that I could get “red” menudo at the Mexican restaurant downtown. (In your pictures the menduo is always red, so I figured that must be the right kind. Mariella tells me there is also a "white" menudo.)
The next Saturday, I decided Linda and I needed to have some menudo. So I headed downtown that afternoon to the restaurant. I think I must have been the first Anglo to ever place an order at that restaurant. When I walked in, it was a real conversation-stopper. Everybody stared and nobody said a word as I approached the counter. I quickly discovered that none of the employees spoke English, but, finally, I was able to explain that I wanted two orders of menudo to go. Everybody looked relieved as I left the restaurant. When I told Mariella about it, she laughed and told me, “They probably thought you were INS!”
Linda and I were put off my the texture of the stomach, and we thought the taste was bland. Then, I found out from Frank that it’s a breakfast meal – not for dinner. Hence, I suppose, the reason for the blandness. I need to try it again, but next time earlier in the day. I suspect I’ll enjoy it a lot more.[/quote]
It could just be Tom, with only one other Mexican restaurant, there is no reason to improve the quality of the food. Maybe they just have lousy cooks. Just guessing. I have had good Menudo and I have had bad Menudo but I have never had bland red Menudo, of course I add a lot of crushed dried chile to my Menudo, along with oregano, onions, cilantro and lemon. the traditional condiments.
White Menudo? Can't stand it! Now this is bland. it's not really white it's more clear, akin to chicken soup. You probably won't find it in any restaurant. Some families like it this way, though I don't know why. Speaking of which, in some families, pig feet might be used instead of beef, some use oxtails, some use fresh ham hocks or beef shanks, though beef feet is the most common and traditional and the way that I eat it.
By the way, the secret to good Menudo, and by that I mean with the correct texture and flavor, is long slow cooking. Jeri and I haven't made it in a while but years ago when we had lots of parties we would make it a day ahead and let it cook all through the night, low and slow, getting up through the night to stir it. We would have a little for breakfast and refrigerate the rest. Before we reheated it we would skim off the fat that would form at the top. We did a good job if I say so myself.
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